Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts cut in half lengthwise to make 4 thinner breasts
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon dried basil
  • 2 pinches dried marjoram
  • 2 pinches crushed red pepper
  • 1/2 cup low sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2/3 cup freshly grated Parmesan cheese
  • 3 cups baby spinach
  • 2/3 cup sun-dried tomatoes
  • Salt and pepper to taste

Instruction

  • Heat 2 tablespoons olive oil to large skillet over medium heat.  Add chicken breasts; cook until browned on both sides and cooked through.  Remove to plate and cover loosely with foil.
  • Add remaining 1 tablespoon of olive oil to skillet; reduce heat to low. Add garlic, oregano, parsley, basil, marjoram and crushed red pepper.  Cook for 30-60 seconds; stirring several times.
  • Add the chicken broth and cream; stir to combine.  Simmer for 5 minutes.  Slowly stir in the Parmesan until melted.  Add the spinach and sun dried tomatoes. Cook until the spinach has wilted; approximately 2-3 minutes. Salt and pepper to taste
  • Add the chicken back to the pan and simmer for 5 minutes. Serve promptly spooning the sauce over the chicken.  If desired server over egg noodles or rice.